Introduction

These Raspberry Cheesecake Cupcakes are a delightful twist on a classic dessert, blending creamy cheesecake with juicy raspberries in a convenient cupcake form. Perfect for gatherings or a simple treat, they combine a buttery graham cracker crust with a luscious raspberry compote topping.

A close-up of a cupcake with three main layers: the base is a golden brown cake with small dark red berry spots visible through the white paper liner, the middle layer is smooth and creamy white frosting with bright red raspberry sauce swirled on top, and the top layer has four fresh red raspberries with a small green mint leaf on them. Behind the main cupcake, two more cupcakes with the same creamy white frosting and raspberries are slightly out of focus. All cupcakes sit on a white plate with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup unsalted butter (melted)
2 cups cream cheese (softened)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
1 cup fresh raspberries
2 tbsp raspberry jam
1 cup fresh raspberries (for compote)
¼ cup granulated sugar (for compote)
1 tbsp lemon juice
1 tsp cornstarch (dissolved in 1 tbsp cold water)

Instructions

Step 1: Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of lined muffin cups to form the crust.
Step 2: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until fully combined.
Step 3: Gently fold fresh raspberries and raspberry jam into the cream cheese mixture, being careful not to crush the berries.
Step 4: Spoon the cheesecake filling evenly over the prepared crusts in the muffin tin. Bake at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers still slightly jiggle.
Step 5: Allow the cupcakes to cool completely in the muffin tin, then refrigerate for at least 4 hours or overnight to set fully.
Step 6: To prepare the raspberry compote, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens slightly. Stir in the dissolved cornstarch and cook for 1-2 more minutes until glossy. Let the compote cool completely before topping the cupcakes.

Tips & Variations

Use thawed frozen raspberries if fresh ones are unavailable, but reduce cooking time slightly for the compote as frozen berries release more liquid.
For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond flour.
Add a teaspoon of lemon zest to the cheesecake batter for extra brightness.
Top cupcakes with whipped cream for added richness before serving.

Storage

Store the raspberry cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. The compote can be stored separately or on top of the cupcakes. When ready to serve, bring to room temperature for about 15 minutes or enjoy chilled. Do not freeze, as the texture may change upon thawing.

How to Serve

A close-up view of a single cupcake in focus on a white plate with a white marbled background, showing the cupcake's three main layers: the bottom light golden-baked cake layer with visible specks of red berry throughout, topped with a creamy white frosting layer swirled with deep red berry sauce, and finished with three fresh red raspberries and a small green mint leaf on top; two slightly blurred cupcakes with similar frosting and raspberry toppings are placed behind it, with a few loose raspberries scattered around the plate, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, these cupcakes benefit from chilling overnight, which helps the cheesecake set and enhances the flavors. Prepare a day ahead for the best results.

How do I prevent the cheesecake from cracking?

Avoid overbaking by removing the cupcakes when the edges are firm but the centers still have a slight jiggle. Also, ensure all ingredients are at room temperature before mixing for a smooth batter.